Le Cellier? Worth it?

[havoc315]

Considering their signature dish is a filet mignon with mushrooms, risotto, and truffle butter sauce, I think you're being a bit harsh. Of course it's not Craftsteak or Bern's, but Via Napoli isn't Scarpetta and Bistro de Paris isn't Le Bernardin either.

The bottom line, IMO - Le Cellier lunch is an excellent value if you're on the dining plan. You can get filet mignon, and even a sauce with truffle flavor (truffle anything for 1 credit is a good deal). Combine that with the comforting yet slightly unique cheddar cheese soup and maple crème brûlée that have both established cult followings, as well as a fairly decent menu and the restaurant's small size, and that's exactly why Le Cellier has become so popular.

IMO, the food is very good for theme park standards. Most restaurants in Epcot don't come close (definitely not Coral Reef, and I'm a seafood person, definitely not Garden Grill, not Nine Dragons, Les Chefs, Marrakesh, etc). Bistro de Paris has the best food quality in Epcot, but it's a lengthy meal with upscale food that many people don't really want. Le Cellier definitely has broader appeal, but I still think its food quality is up there (the only theme park restaurant I like more is Brown Derby).

More info: I'm not a picky eater - there are a few things I just don't like, but I'll eat any type of food: South African, Moroccan, Ethiopian, Chinese, Japanese, Korean, Thai, Vietnamese, Malaysian, Indian, Italian, French, Mexican, Spanish, Cuban, seafood, spicy, etc. So I definitely wouldn't put myself in the "meat and potatoes" box. That said, I still think Disney dining isn't exactly stellar, and Le Cellier is easily one of the better options available in the parks. Any comparison you make between a Disney restaurant and a similarly priced restaurant in the real world is likely to not end in Disney's favor.

I get what you're saying, and you make some valid points. But I think I was being generous, not harsh.
I don't think Les Cellier is horrible, just not good.
I had the truffle filet. I found it to be a very mediocre piece of meat -- what you can get fairly cheaply at any supermarket. Certainly didn't have the flavor of free range or grassfed beef. And coating a mediocre piece of meat in truffle flavored butter does not elevate it. It's more like fake gourmet, by using the word truffle. I found the whole dish to be heavy handed, poorly seasoned, just a mess really.
But I did think the mushroom risotto was fairly good. Could have been a bit creamier. And I had a duck meatball appetizer that really was very good.

Now, I wouldn't expect a theme park restaurant to match up to Berns or Craft...
But in terms of steak, it didn't even match up to a Morton's or Ruth's Chris, in my opinion. I can't speak to every restaurant at Epcot. But for example, I did find Via Napoli pizza to be well above average. California Grill sushi isn't Masa, but it is above average sushi. The lobster at Narcoose's doesn't match Les Bernadin, but it compares well to Legal Seafood.

So while I don't dislike Les Cellier -- it's not on my 'avoid' list -- I just see many far more interesting options, that better execute their specialty.

 

[DonaldDoleWhip]

I get what you're saying, and you make some valid points. But I think I was being generous, not harsh.
I don't think Les Cellier is horrible, just not good.
I had the truffle filet. I found it to be a very mediocre piece of meat -- what you can get fairly cheaply at any supermarket. Certainly didn't have the flavor of free range or grassfed beef. And coating a mediocre piece of meat in truffle flavored butter does not elevate it. It's more like fake gourmet, by using the word truffle. I found the whole dish to be heavy handed, poorly seasoned, just a mess really.
But I did think the mushroom risotto was fairly good. Could have been a bit creamier. And I had a duck meatball appetizer that really was very good.

Now, I wouldn't expect a theme park restaurant to match up to Berns or Craft...
But in terms of steak, it didn't even match up to a Morton's or Ruth's Chris, in my opinion. I can't speak to every restaurant at Epcot. But for example, I did find Via Napoli pizza to be well above average. California Grill sushi isn't Masa, but it is above average sushi. The lobster at Narcoose's doesn't match Les Bernadin, but it compares well to Legal Seafood.

So while I don't dislike Les Cellier -- it's not on my 'avoid' list -- I just see many far more interesting options, that better execute their specialty.

Not being a steak person, I don't really pay much attention to meat 'quality.' Dry-aged vs. wet-aged, grass fed vs. corn fed, marbling vs. not, etc. All I want in a piece of meat is that it's cooked to my liking and not overly fatty (or at least the fat is all in one central place so I can cut it off, I hate chewing on the fat). Le Cellier's filet fulfilled my (low) steak standards , and then exceeded my (higher) expectations when it came to the accompaniments.

The thing is, Le Cellier isn't trying to be 'gourmet' like California Grill and Flying Fish. I guess you could argue that dinner should now be elevated, but when it comes to lunch I still think the truffle flavor is a tasty bonus. I didn't think the dish was poorly seasoned either. Lots of people complain about the saltiness - I rarely add salt to food at home, but I was happy with it.

I think you made a good point - Via Napoli's pizza does hold up rather well. However, I'd argue that the rest of their menu is pretty sub-par Italian food (and extremely overpriced at that). Most 1-credit Disney restaurants don't hold up when you compare them to a similarly priced restaurant of the same cuisine in the real world - not Sanaa, Nine Dragons, Tokyo Dining, Marrakesh, etc. And while Narcoossee's lobster might compare well to Legal Seafoods (I actually think Narcoossee's is better), the lobster at Legal Seafoods is half the price.

Either way, Disney can't win when you compare them to a real world restaurant at similar prices. And while Le Cellier might not be the most gourmet option in the park (Bistro de Paris easily tops it there), I'd rather eat at Le Cellier than go to Marrakesh and have bland, overpriced Moroccan food (years ago, Marrakesh was my favorite Epcot restaurant).

 

[sephorachick]

I've been to Le Cellier twice. I went 2 weeks ago & it was the best filet mignon I've ever had. My friend said the same. It was great both times I've been. You have to try the cheddar cheese soup as well. If by chance you cannot get into there I highly reccomend Brown Derby as a 2nd choice @ Hollywood studios. The steak there was a close 2nd best steak I've ever had. The peach mixed drink there was AMAZING! Happy to help!

 

[TDC Nala]

I don't think Les Cellier is horrible, just not good.

Yes, it's good.

In my opinion it's just not get up at 6 AM six months from which you want to eat there to get a reservation good. As I've said my opinion may mean nothing. I'm extraordinarily picky about beef and won't order it in most restaurants, so I have never eaten a steak there. But their appetizers are awesome. I also like the cheese soup but I can't say it's the be-all end all.

The masses have it though - and I'm usually reminded that the cheddar cheese soup is regularly the best selling item at the food and wine festival out of EVERYTHING they sell at ALL the World Showcase kiosks. Add that kind of love to the fact that the restaurant only has a capacity of about 150 and you have a fight to get reservations 6 months out.

I love Brown Derby! And it's easier to get in there, too.

 

[havoc315]

Not being a steak person, I don't really pay much attention to meat 'quality.' Dry-aged vs. wet-aged, grass fed vs. corn fed, marbling vs. not, etc. All I want in a piece of meat is that it's cooked to my liking and not overly fatty (or at least the fat is all in one central place so I can cut it off, I hate chewing on the fat). Le Cellier's filet fulfilled my (low) steak standards , and then exceeded my (higher) expectations when it came to the accompaniments.

The thing is, Le Cellier isn't trying to be 'gourmet' like California Grill and Flying Fish. I guess you could argue that dinner should now be elevated, but when it comes to lunch I still think the truffle flavor is a tasty bonus. I didn't think the dish was poorly seasoned either. Lots of people complain about the saltiness - I rarely add salt to food at home, but I was happy with it.

I think you made a good point - Via Napoli's pizza does hold up rather well. However, I'd argue that the rest of their menu is pretty sub-par Italian food (and extremely overpriced at that). Most 1-credit Disney restaurants don't hold up when you compare them to a similarly priced restaurant of the same cuisine in the real world - not Sanaa, Nine Dragons, Tokyo Dining, Marrakesh, etc. And while Narcoossee's lobster might compare well to Legal Seafoods (I actually think Narcoossee's is better), the lobster at Legal Seafoods is half the price.

Either way, Disney can't win when you compare them to a real world restaurant at similar prices. And while Le Cellier might not be the most gourmet option in the park (Bistro de Paris easily tops it there), I'd rather eat at Le Cellier than go to Marrakesh and have bland, overpriced Moroccan food (years ago, Marrakesh was my favorite Epcot restaurant).

I think this is a great discussion, lol. Anyone reading our discussion will get a good sense of what to actually expect out of Les Cellier, pro and con.

Anyway --- I am not comparing prices to the outside world. I know that Disney prices are inflated, it's expected. If anything, the price point at Les Cellier should dampen expectations. Les Cellier is actually fairly *cheap* when compared to real steakhouses. Thus, if looking at the pricing-- My expectation would be a level of quality about on par with Outback. (Take Outback prices, at the 20-30% Disney premium, and you get Les Cellier prices). While Outback has an Australian theme, Les Cellier has a Canadian theme.

Now, I don't expect steakhouses to be gourmet. Personally, I rarely go to steakhouses. Because I know I can easily make the exact same dishes at home. Just a matter of buying the superior cuts of beef (superior to the cuts served at Les Cellier).

I'm fortunate to live in the NY area, so I have easy access to a wide range of dining.

But in terms of dining that I am willing to go out of my way for, I want something that at least stands out a little bit. I'm not expecting 5-star meals at every meal, and certainly not at Disney.
But for example -- I would never bother making a reservation at Nine Dragons. Within 10 minutes of my home, I can get bad Chinese food at a few places, very good Chinese food at a couple of places... and within a half hour to hour, I can get great Chinese good. So I'm not going to bother going out of my way for mediocre Chinese food while I'm on vacation.

Now, I haven't eaten at Marrakesh. But at the same time, I don't have a Morrocan restaurant near me. None in my town, and none that I can think of nearby. For that reason alone, it might merit extra consideration.

Via Napoli -- Of course I have a ton of pizza places near me, some are very good. But the reality is, Via Napoli is better--- or at least different -- than most of them. At least with their authentic Neapolitan pizza, I'm not getting the same produce that I can get in every strip mall.

Now Les Cellier -- For full disclosure, I actually do have a lunch reservation there for my next trip. I'm considering whether to keep it or not. But its a late lunch on our arrival day. We will be hungry. My wife eats low carb. It's not our only Epcot day. The ADR was available, so I was like, "ok, why not."
Now, I very well may not get steak there -- probably won't get the filet a second time. It's not a meal I'm dreading, but it's also not a meal I'm anxiously excited for. (For this trip, I'm most looking forward to trying Artist's Point).
I know that I can easily prepare a better filet at home. I can't make wood-oven pizza at home. I don't roll my own sushi. I wouldn't know where to begin with making Moroccan food. But I can buy a filet (I can easily buy dry-aged filet superior to the cuts at Les Cellier), I can generously season it with salt and pepper, and I can grill/broil/pan roast it to a nice pink 140 degree center.

So when I ask myself if Les Cellier is "worth it".. if it's special... I'm looking at it as, does it taste any better than something that I can cook myself in about 15 minutes? And the answer is, not really. In fact, as Les Cellier uses cheaper meats than I usually buy at home, it's not as good as what I routinely cook at home. (I make steaks 2-3 times per month, typically free range grass fed beef, occasionally bison).
Now, I did have a very good appetizer there the last time. And I may try something different this time, perhaps the salmon or the burger. But the steaks there, simply do not excite me.

Oh... and on a footnote.. How is Mushroom risotto Canadian??

 

[havoc315]

Yes, it's good.

In my opinion it's just not get up at 6 AM six months from which you want to eat there to get a reservation good. As I've said my opinion may mean nothing. I'm extraordinarily picky about beef and won't order it in most restaurants, so I have never eaten a steak there. But their appetizers are awesome. I also like the cheese soup but I can't say it's the be-all end all.

The duck meatball appetizer I had there, was very very good. I'm not a fan of cheese soup--- I'm just not a cheese lover in general. So that's a purely subjective personal thing. My wife who does love cheese, thought the soup was ok, but a bit heavy.

Of course, one should be careful confusing popularity with greatness.
Mass appeal leads to popularity. But items designed for mass appeal, generally aren't "great."
Look at movies.... Summer blockbusters that gross $300 million (Think "Transformers"), versus the much quieter movies that go on to win Academy Awards.
One can have a whole philosophical discussion about which movie is better, which is "great." Do we assign the greatness label to the winner of the popular vote, or the movie with the most artistic appeal to the discerning eye?

 

[goofyintoronto]

No for leCellier, I would do Rose and Crown, Or even the Fish and Chips before ever going to LC again.

I totally agree!!! Rose & Crown is delish!

 

[pepe of ohio]

Way over hyped and not worth the cost, even with the dining plan (we never use) at 2 credits....to us it's a step above Outback (we're not into kangaroo meat) and about equal to Applebee/s.....jammed packed seating area and usually total chaos in there...not a quiet pleasant experience....if I want steak, it's Yachtman's Steakhouse.....

Also, I'd like a little bit of elegance with my experience which isn't at Le Cellier..atmosphere and quiet to enjoy....

Lunch might be a different experience...since I'm just looking for a sandwich but still, all the hype has made this restaurant over crowded at any meal...nothing I want to encounter..

 

[wish*i*was*in*the*vi]

Le Cellier was one of the worst meals I have ever had in my life. Absolutely inedible. And that's exactly what I did- didn't eat the steak. And the staff, could have cared less. What a waste of time and money. I will never return.

 

[2girlsmom]

We are going to LC for lunch in February, I was not willing to pay the dinner prices, but this was one of a few restaurants that we have not been to and my hubby especially wanted to try. He loves steak, so I am hopeful it will be one he will enjoy. We are doing Kona for breakfast for his birthday as well, as we did that one last year and he adored the Tonga Toast, will see what else we add. I did just add the LC at the end of October, so there are apparently some openings closer in, which we hadn't seen before.

As far as other restaurants in WS, we enjoyed lunch at Le Chefs rather more than expected, and also enjoyed LaHacienda (went for late supper and got great fireworks view). We would like at some point to try Rose and Crown.

 

[BEASLYBOO]

I've always enjoyed Le Cellier, but I've not been there since they changed where they get their beef. Prior to this the only issues we had were, crowds/noice and the wait staff bringing all of your food at one time (appetizers, soups, entree etc.) I resolved both by dining no earlier than 8pm and by informing the waiter/waitress that I would not accept that type of service. No problem since. The filet is good but we prefer the NY Strip. Love the soup, the mushroom risotto and the ceasar salad. It's expensive but just as good as Yachtman, just a different ambiance.

I also enjoy the Bistro de Paris but that's not where I go for steak. It's also quite a bit noiser than it was, we book late ADR's there too!

 

[ls3015]

Way over hyped and not worth the cost, even with the dining plan (we never use) at 2 credits....to us it's a step above Outback (we're not into kangaroo meat) and about equal to Applebee/s.....jammed packed seating area and usually total chaos in there...not a quiet pleasant experience....if I want steak, it's Yachtman's Steakhouse.....

Also, I'd like a little bit of elegance with my experience which isn't at Le Cellier..atmosphere and quiet to enjoy....

Lunch might be a different experience...since I'm just looking for a sandwich but still, all the hype has made this restaurant over crowded at any meal...nothing I want to encounter..

This is one of the most honest posting I have ever read on any Disney Forum pertaining to Le-Cellier So Called Steak House with only 2 steak offerings, even get a better ground steak on a bun at electric umbrella than you can at LC.

My oppion

 

[DonaldDoleWhip]

I think this is a great discussion, lol. Anyone reading our discussion will get a good sense of what to actually expect out of Les Cellier, pro and con.

Anyway --- I am not comparing prices to the outside world. I know that Disney prices are inflated, it's expected. If anything, the price point at Les Cellier should dampen expectations. Les Cellier is actually fairly *cheap* when compared to real steakhouses. Thus, if looking at the pricing-- My expectation would be a level of quality about on par with Outback. (Take Outback prices, at the 20-30% Disney premium, and you get Les Cellier prices). While Outback has an Australian theme, Les Cellier has a Canadian theme.

Now, I don't expect steakhouses to be gourmet. Personally, I rarely go to steakhouses. Because I know I can easily make the exact same dishes at home. Just a matter of buying the superior cuts of beef (superior to the cuts served at Les Cellier).

I'm fortunate to live in the NY area, so I have easy access to a wide range of dining.

But in terms of dining that I am willing to go out of my way for, I want something that at least stands out a little bit. I'm not expecting 5-star meals at every meal, and certainly not at Disney.
But for example -- I would never bother making a reservation at Nine Dragons. Within 10 minutes of my home, I can get bad Chinese food at a few places, very good Chinese food at a couple of places... and within a half hour to hour, I can get great Chinese good. So I'm not going to bother going out of my way for mediocre Chinese food while I'm on vacation.

Now, I haven't eaten at Marrakesh. But at the same time, I don't have a Morrocan restaurant near me. None in my town, and none that I can think of nearby. For that reason alone, it might merit extra consideration.

Via Napoli -- Of course I have a ton of pizza places near me, some are very good. But the reality is, Via Napoli is better--- or at least different -- than most of them. At least with their authentic Neapolitan pizza, I'm not getting the same produce that I can get in every strip mall.

Now Les Cellier -- For full disclosure, I actually do have a lunch reservation there for my next trip. I'm considering whether to keep it or not. But its a late lunch on our arrival day. We will be hungry. My wife eats low carb. It's not our only Epcot day. The ADR was available, so I was like, "ok, why not."
Now, I very well may not get steak there -- probably won't get the filet a second time. It's not a meal I'm dreading, but it's also not a meal I'm anxiously excited for. (For this trip, I'm most looking forward to trying Artist's Point).
I know that I can easily prepare a better filet at home. I can't make wood-oven pizza at home. I don't roll my own sushi. I wouldn't know where to begin with making Moroccan food. But I can buy a filet (I can easily buy dry-aged filet superior to the cuts at Les Cellier), I can generously season it with salt and pepper, and I can grill/broil/pan roast it to a nice pink 140 degree center.

So when I ask myself if Les Cellier is "worth it".. if it's special... I'm looking at it as, does it taste any better than something that I can cook myself in about 15 minutes? And the answer is, not really. In fact, as Les Cellier uses cheaper meats than I usually buy at home, it's not as good as what I routinely cook at home. (I make steaks 2-3 times per month, typically free range grass fed beef, occasionally bison).
Now, I did have a very good appetizer there the last time. And I may try something different this time, perhaps the salmon or the burger. But the steaks there, simply do not excite me.

Oh... and on a footnote.. How is Mushroom risotto Canadian??

This is a fun discussion. I guess my argument is that (at least when you're talking about 1-credit locations), you're not going to find a lot of exciting, "gourmet" options in WDW. Even the more 'ethnic' choices aren't so authentic or have milder flavors to appeal to a broad audience. With that in mind, I respect Le Cellier for serving its signature dish with such a large mushroom/truffle influence (mushrooms aren't the most popular, accepted food in the US). I know that I certainly wouldn't be making risotto at home, and I rarely cook with truffle oil or butter (even though it's delicious and relatively inexpensive compared to actual truffle pieces), so for me Le Cellier's filet is still a standout option when it comes to Disney's collection of 1-credit menu items. In comparison, Kouzzina might have more interesting flavor profiles than Le Cellier, but in comparison to local Greek establishments which don't have to dumb down the flavors, it falls flat for me.

You point out that the steaks didn't excite you at Le Cellier. Where do steaks excite you? IMO, not at Yachtsman where they're served with sauce and a side of potatoes. Not at Ruth's Chris where, again, everything is simple. Even the steaks at BLT or Craftsteak, while delicious, are simple. Overall, steak isn't something that 'excites' me in the same way that a unique, seasonally inspired menu (such as Artist Point's or California Grill's) might excite me, but there's still a place for "simple but very good" (which Le Cellier fulfills for me).

You make a good point about Marrakesh and why it might be worth considering for you. I guess that's the thing - this discussion is completely relative. I know that Marrakesh pales in comparison to the Moroccan food I can find near home. Same with Kouzzina, Sanaa, Teppan Edo, Les Chefs de France (and Bistro de Paris even), Tutto Italia, Via Napoli (with the exception of the pizza), Nine Dragons, San Angel Inn/Hacienda, etc. You might go to Marrakesh and think it's interesting and worth it. At the same time, Le Cellier reminds you of an Outback, while I think Outback is pretty bad and Le Cellier is definitely a step above (even if it's not at BLT level). As such, my World Showcase choice would probably be Le Cellier, and that's not because I have simple tastes.

Also, I looked up Canadian cuisine (since I don't know much about it, aside from poutine). Honestly, I can't really describe Canadian cuisine in the same way I could describe Moroccan cuisine, South African, Ethiopian, German, French, etc. That said, mushrooms are apparently popular in Canada and the Pacific Northwest, so it makes sense that a Canadian-inspired steakhouse would feature mushrooms somewhere on its menu. I have no problem with Le Cellier serving mushroom risotto, since it's a Canadian-inspired accompaniment. Just like how crème brûlée isn't Canadian, but the maple is a Canadian influence. No Disney restaurant is completely authentic - not Citricos, Sanaa, Jiko, Kouzzina, etc.

 

[Aunt Bee]

We also love Le Cellier and don't find it overrated. I think it's like anything that gets tons and tons of hype, people go in with really high expectations. But, we thougth the food was deliciuos and the atmosphere was great. I'd definiteiy recommend it for an anniversary meal. And, think the idea of dining in Canada and then making your way around the WS for drinks, ending with a margarita in Mexico, sounds fun

We did the opposite in November this year. Started in Mexico with the Avocado margarita and "drank" our way 'round to Canada.

By the time we got there, Le Cellier was the most beautiful place on earth and the food was the best.... what I remember of it, that is.

 

[havoc315]

This is a fun discussion. I guess my argument is that (at least when you're talking about 1-credit locations), you're not going to find a lot of exciting, "gourmet" options in WDW. Even the more 'ethnic' choices aren't so authentic or have milder flavors to appeal to a broad audience. With that in mind, I respect Le Cellier for serving its signature dish with such a large mushroom/truffle influence (mushrooms aren't the most popular, accepted food in the US). I know that I certainly wouldn't be making risotto at home, and I rarely cook with truffle oil or butter (even though it's delicious and relatively inexpensive compared to actual truffle pieces), so for me Le Cellier's filet is still a standout option when it comes to Disney's collection of 1-credit menu items. In comparison, Kouzzina might have more interesting flavor profiles than Le Cellier, but in comparison to local Greek establishments which don't have to dumb down the flavors, it falls flat for me.

You point out that the steaks didn't excite you at Le Cellier. Where do steaks excite you? IMO, not at Yachtsman where they're served with sauce and a side of potatoes. Not at Ruth's Chris where, again, everything is simple. Even the steaks at BLT or Craftsteak, while delicious, are simple. Overall, steak isn't something that 'excites' me in the same way that a unique, seasonally inspired menu (such as Artist Point's or California Grill's) might excite me, but there's still a place for "simple but very good" (which Le Cellier fulfills for me).

You make a good point about Marrakesh and why it might be worth considering for you. I guess that's the thing - this discussion is completely relative. I know that Marrakesh pales in comparison to the Moroccan food I can find near home. Same with Kouzzina, Sanaa, Teppan Edo, Les Chefs de France (and Bistro de Paris even), Tutto Italia, Via Napoli (with the exception of the pizza), Nine Dragons, San Angel Inn/Hacienda, etc. You might go to Marrakesh and think it's interesting and worth it. At the same time, Le Cellier reminds you of an Outback, while I think Outback is pretty bad and Le Cellier is definitely a step above (even if it's not at BLT level). As such, my World Showcase choice would probably be Le Cellier, and that's not because I have simple tastes.

Also, I looked up Canadian cuisine (since I don't know much about it, aside from poutine). Honestly, I can't really describe Canadian cuisine in the same way I could describe Moroccan cuisine, South African, Ethiopian, German, French, etc. That said, mushrooms are apparently popular in Canada and the Pacific Northwest, so it makes sense that a Canadian-inspired steakhouse would feature mushrooms somewhere on its menu. I have no problem with Le Cellier serving mushroom risotto, since it's a Canadian-inspired accompaniment. Just like how crème brûlée isn't Canadian, but the maple is a Canadian influence. No Disney restaurant is completely authentic - not Citricos, Sanaa, Jiko, Kouzzina, etc.

Creme brûlée makes sense, because of the heavy French influence in Canada. But risotto is Italian.

Steaks rarely excite me in restaurants. Because I can easily prepare better steaks at home. But, on the very rare occasion I want a steak house -- it should be simple. It should be an exquisite quality of beef, perfectly seasoned and prepared. It shouldn't need any sauce -- whose purpose is usually to hide flaws in the meat.
In gourmet restaurants, I may order a portion of red meat, with an interesting presentation, a well balanced sauce. There, my goal isn't a perfectly marbled Delmonico cut.
So to me, Le Cellier is neither. The heavy truffle butter has an off putting flavor, and overwhelms the delicate flavors of a high quality filet. And of course, it's not a high quality filet.
What would excite me -- would be superior beef without hiding behind a heavy sauce, OR a gourmet preparation including an amazing sauce.

Of course... I think you have hit upon the mediocrity of food quality at 1 credit restaurants in general. And I haven't eaten at most of the restaurants, so I can't fairly comment. But if Le Cellier is the "best" for 1 credit, that is really quite sad. I have a ADR at Chefs De France on the next trip. I admit, based on the pictures, it looks like a sad excuse for French food. But I'm hoping to be pleasantly surprised.

But I guess that is why even I have an ADR for Le Cellier. I'm confident that it's at least "ok," and can't say that about all the other restaurants.

... On another note, you don't think mushrooms are widely accepted? I always sauté some when making a steak. And at the farmers market, I need to stop my daughter from stuffing her mouth with raw $20 mushrooms. I always though of them as being as accepted at tomatoes or peppers. Maybe I'm wrong.

 

[melmlantz]

Wow... I feel like this thread somehow became a discussion of how disappointing the food quality is at Disney. Which I do not feel like is the case at all And I consider myself a food snob. Like the PP, I won't put sauce on my steaks, and I am wary of places where that is encouraged, because it is to compensate for the lack of quality in the steak. I become frustrated when I expect much better quality from a restaurant than what I experience. I would rather spend the money for a nice meal or skip eating out altogether (as opposed to a less-than-wonderful experience), anywhere. As somewhat of a "foodie," I have eaten at some very nice, pricy restaurants from NYC to San Diego.

I personally find the quality of the food for the price at Disney to be more than acceptable and, in fact, I look forward to it very much between trips. Do I always get the best meal I've ever had at every restaurant? No... but far better than most!

 

[DonaldDoleWhip]

Creme brûlée makes sense, because of the heavy French influence in Canada. But risotto is Italian.
...
So to me, Le Cellier is neither. The heavy truffle butter has an off putting flavor, and overwhelms the delicate flavors of a high quality filet. And of course, it's not a high quality filet.
...
... On another note, you don't think mushrooms are widely accepted? I always sauté some when making a steak. And at the farmers market, I need to stop my daughter from stuffing her mouth with raw $20 mushrooms. I always though of them as being as accepted at tomatoes or peppers. Maybe I'm wrong.

I think you're really overanalyzing the mushroom risotto. Crème brûlée isn't a dish associated with Canada. Neither is risotto. Or chocolate cake. Or hamburgers. But they have to serve something, so they put Canadian twists on a variety of dishes that might be eaten in Canada but aren't necessarily 'Canadian cuisine'. I'm not going to criticize them for that. What would you suggest they serve with their filet instead of risotto? Should they be limited to poutine (fries with cheese curds and gravy)

I don't think the truffle butter has an off-putting flavor. I really like it. I guess since I care less about the 'flavors' of the beef (as long as it has the flavor of a filet), I'm fine with a nice sauce accompanying it. And apparently the other signature restaurants feel the same way (California Grill has a smoky teriyaki barbecue sauce, Jiko has a South African cabernet reduction, Flying Fish's strip steak is served with a creamy sauce foyot, etc).

No, I wouldn't say mushrooms are a popular food in the US. They're something that picky eaters especially dislike. And given the wide number of picky eaters that frequent WDW, it impresses me that a dish with heavy mushroom flavor is so popular. On the other hand, my info search about Canadian cuisine indicates that mushrooms are very popular in Canada, which makes sense as they're strongly associated with the Pacific Northwest.

 

[HunnyJar]

I think you're really overanalyzing the mushroom risotto. Crème brûlée isn't a dish associated with Canada. Neither is risotto. Or chocolate cake. Or hamburgers. But they have to serve something, so they put Canadian twists on a variety of dishes that might be eaten in Canada but aren't necessarily 'Canadian cuisine'. I'm not going to criticize them for that. What would you suggest they serve with their filet instead of risotto? Should they be limited to poutine (fries with cheese curds and gravy)

I don't think the truffle butter has an off-putting flavor. I really like it. I guess since I care less about the 'flavors' of the beef (as long as it has the flavor of a filet), I'm fine with a nice sauce accompanying it. And apparently the other signature restaurants feel the same way (California Grill has a smoky teriyaki barbecue sauce, Jiko has a South African cabernet reduction, Flying Fish's strip steak is served with a creamy sauce foyot, etc).

No, I wouldn't say mushrooms are a popular food in the US. They're something that picky eaters especially dislike. And given the wide number of picky eaters that frequent WDW, it impresses me that a dish with heavy mushroom flavor is so popular. On the other hand, my info search about Canadian cuisine indicates that mushrooms are very popular in Canada, which makes sense as they're strongly associated with the Pacific Northwest.

One of my ex-boyfriend's family is from B.C. and every October the whole family and some of their neighbors would take off work and go mushrooming in the forests. They would then drive down to Vancouver (2+ hours one way) and sell them. Besides seeing them go to local restaurants a lot of those mushrooms ended up heading to Japan. Those mushrooms were some of the best I've had.

 

[havoc315]

Wow... I feel like this thread somehow became a discussion of how disappointing the food quality is at Disney. Which I do not feel like is the case at all And I consider myself a food snob. Like the PP, I won't put sauce on my steaks, and I am wary of places where that is encouraged, because it is to compensate for the lack of quality in the steak. I become frustrated when I expect much better quality from a restaurant than what I experience. I would rather spend the money for a nice meal or skip eating out altogether (as opposed to a less-than-wonderful experience), anywhere. As somewhat of a "foodie," I have eaten at some very nice, pricy restaurants from NYC to San Diego.

I personally find the quality of the food for the price at Disney to be more than acceptable and, in fact, I look forward to it very much between trips. Do I always get the best meal I've ever had at every restaurant? No... but far better than most!

As a foodie myself, I find the signature restaurants very good. The 1-credit restaurants range from "ok" to pretty decent. A handful that are pretty good. (some dishes at Yak & Yeti, possibly the Wave, the pizza at Via Napoli). And finally, I find the buffet/character meals to mostly be different levels of atrocious.

As to saucing... I feel like WDW restaurants are stuck in a time warp, of maybe mid 80s. Like they didn't get the memo that a sauce should be an accompaniment on a plate, as opposed to drenching the protein in it.

 

[melmlantz]

As a foodie myself, I find the signature restaurants very good. The 1-credit restaurants range from "ok" to pretty decent. A handful that are pretty good. (some dishes at Yak & Yeti, possibly the Wave, the pizza at Via Napoli). And finally, I find the buffet/character meals to mostly be different levels of atrocious.

As to saucing... I feel like WDW restaurants are stuck in a time warp, of maybe mid 80s. Like they didn't get the memo that a sauce should be an accompaniment on a plate, as opposed to drenching the protein in it.

Yeah, I think that is a fair statement. Some of the 1 credits are really good - the Shepherd's Pie at Raglan Road is wonderful. I've only done Crystal Palace and Chef Mickey breakfasts, and... well, they are breakfast I've done Le Cellier and California Grill, amongst others (both signature) and I loooove them. Especially California Grill. I didn't want to have our 10th anniversary dinner any other place!

I mostly avoid sauces like the plague, so I haven't noticed.... but I will be paying attention now!